SLOW-COOKER MUSHROOM SOUP WITH SHERRY
This comforting and creamy slow-cooker soup is loaded with earthy, umami flavor from the mushrooms and soy sauce. Puréeing only some of the slow-cooker mushroom soup gives the dish complex texture and eye appeal. Garnish with additional black pepper and chopped fresh thyme, if desired.
Provided by Cooking Light
Categories Slow-Cooker & Crock Pot Soup & Stew Recipes
Time 5h
Number Of Ingredients 13
Steps:
- Pour 2 cups of the boiling water over the porcini mushrooms. Let stand 20 minutes.
- Drain the porcini mushrooms in a colander over a bowl, reserving the mushroom broth; set the mushrooms aside.
- Strain the mushroom broth through a cheesecloth-lined colander into a bowl; discard the solids.
- Stir in the cornstarch, soy sauce, salt, pepper, and remaining 2 cups boiling water into the mushroom broth; set aside.
- Heat the oil in a medium-sized nonstick skillet over medium-high.
- Add the shallots and garlic; cook, stirring occasionally, until the shallots are soft, 4 to 5 minutes.
- Add the sherry; bring to a boil, and cook 30 seconds. Remove from the heat.
- Stir together the porcini mushrooms, broth mixture, shallot mixture, fresh mushrooms, and thyme in a 5-quart slow cooker.
- Cover and cook on HIGH until the vegetables are very tender and the flavors blend, about 4 hours.
- Uncover and cook until slightly thickened, about 20 minutes.
- Transfer 2 cups of the soup to a blender.
- Remove the center piece of the blender lid (to allow steam to escape); secure the lid on the blender.
- Place a clean towel over the opening in the blender lid (to avoid splatters).
- Blend until smooth, about 10 seconds.
- Return the puréed soup to the slow cooker; gently stir in the cream. Ladle the soup into bowls, and serve hot.
Nutrition Facts : Calories 101 calories, Carbohydrate 11 g, Fat 5 g, Fiber 2 g, Protein 5 g, SaturatedFat 2 g, Sodium 173 mg, Sugar 4 g
PORTABELLA MUSHROOM SOUP
Make and share this Portabella Mushroom Soup recipe from Food.com.
Provided by PalatablePastime
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Saute the leeks and onions in butter in a large pot over medium heat, stirring constantly, until tender; about 2-3 minutes.
- Lower heat, add the mushrooms, and cook about 10 minutes longer, covered, stirring occasionally.
- Raise heat to medium, stir in the flour, and cook for 2-3 minutes, then add the thyme, bay leaf, broth, salt, sugar, and pepper.
- Simmer, partially covered, for about 10 minutes.
- Cool the soup slightly; discard the bay leaf; then puree the soup in batches in a blender or food processor.
- Return the pureed soup to the pan and add the cream.
- Cook over low heat until just heated through, but do not boil.
- Adjust seasonings if necessary, and serve garnished with parsley.
TUSCAN PORTOBELLO STEW
This is a heart-healthy, one-skillet meal that is quick and easy to prepare, yet elegant enough for company. Vegetarian teachers and students alike appreciate this stew at school potlucks. -Jane Siemon, Viroqua, Wisconsin
Provided by Taste of Home
Time 40m
Yield 4 servings (1-1/4 quarts).
Number Of Ingredients 14
Steps:
- In a large skillet, saute the mushrooms, onion and garlic in oil until tender. Add the wine. Bring to a boil; cook until liquid is reduced by half. Stir in the tomatoes, kale and seasonings. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes., Add beans; heat through. Discard bay leaf.
Nutrition Facts : Calories 309 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 672mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 13g fiber), Protein 12g protein. Diabetic Exchanges
PORTABELLA MUSHROOM SOUP SLOW COOKER
Leaving some of the soup unprocessed gives an attractive appearance and makes ladeling from the pot simpler. Vegetarian, egg and gluten free.
Provided by English_Rose
Categories Vegetable
Time 5h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pre heat the slow cooker on high.
- Melt butter in the cooker then add the onion and the garlic.
- Sweat for 40minutes with the lid on. Then add the mushrooms and stir.
- Continue to cook for a further 10 mins.
- Add the stock, vinegar and pepper.
- Cook with the lid on for 4hrs on high.
- Process 2/3 the contents of the slow cooker and add 2/3 of the sour cream.
- Pour the soup back into the slow cooker and heat till piping hot and ready to use.
- To serve pour into warmed bowls add a dollop of sour cream and a sprinkle of fresh parsley.
Nutrition Facts : Calories 156, Fat 12, SaturatedFat 7.4, Cholesterol 27.9, Sodium 64, Carbohydrate 10.3, Fiber 2.1, Sugar 3.3, Protein 4.2
CREAMY PORTOBELLO SOUP
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Melt 2 tablespoons butter in a pot over medium-high heat and cook until lightly browned. Add the ham and cook until slightly browned, about 3 minutes. Remove the ham with a slotted spoon to a plate. Add 1/2 tablespoon butter, 1 cup leeks, and salt and pepper to taste. Cook 4 minutes, then add to the plate; set aside.
- Add the remaining 1 1/2 tablespoons butter, leeks, 1/2 teaspoon salt, and pepper to taste to the pot; cook until wilted, about 3 minutes. Add the mushrooms and cook 3 minutes. Sprinkle in the flour and cook, stirring, 2 minutes. Stir in 2 tablespoons sherry, if using, scraping up any browned bits, and cook until evaporated. Add the broth and 2 cups water. Cover and bring to a boil, then reduce the heat to low and simmer, uncovered, until the mushrooms are tender, 8 to 10 minutes.
- Puree the soup in batches in a blender until smooth, cracking the lid to let steam escape. Return to the pot, whisk in the half-and-half and bring just to a boil. Stir in three-quarters of the ham-leek mixture, the remaining 1 tablespoon sherry, if using, and salt and pepper to taste. Serve topped with the remaining ham and leeks.
Nutrition Facts : Calories 368, Fat 21 grams, SaturatedFat 12 grams, Cholesterol 90 milligrams, Sodium 1072 milligrams, Carbohydrate 23 grams, Fiber 3 grams, Protein 19 grams
PORTOBELLO MUSHROOM SOUP (SLOW COOKER)
Make and share this Portobello Mushroom Soup (Slow Cooker) recipe from Food.com.
Provided by Hey Jude
Categories Lunch/Snacks
Time 4h40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in a large skillet over medium-high heat; add mushrooms, onion and garlic. Saute 3 to 5 minutes or till vegetables are tender.
- Transfer vegetable mixture to a 6-quart slow cooker and add broth and next 6 ingredients (sherry through white pepper).
- Cover and cook on LOW for 4 hours.
- Whisk together evaporated milk and flour; stir into soup.
- Cover and cook on LOW for 30 more minutes.
Nutrition Facts : Calories 258.6, Fat 14.1, SaturatedFat 5.2, Cholesterol 24.7, Sodium 1204.9, Carbohydrate 21, Fiber 2.4, Sugar 5, Protein 11.4
HEALTHY LENTIL AND PORTOBELLO SOUP IN THE SLOW COOKER
This is a healthy, easy soup for the slow cooker! It's vegan to boot!
Provided by CCMommy
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 5h30m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium heat. Add carrots and onion. Cook and stir until onion is soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer mixture to a slow cooker.
- Layer lentils, tomatoes, vegetable broth, portobello mushrooms, rosemary, and bay leaves on top of carrots and onions.
- Cover and cook on Low until vegetables are tender, 5 to 6 hours.
Nutrition Facts : Calories 173.1 calories, Carbohydrate 27.3 g, Fat 2.7 g, Fiber 11.6 g, Protein 9.7 g, SaturatedFat 0.4 g, Sodium 242.9 mg, Sugar 4.1 g
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